Frank’s construction manual for a wood-burning pizza oven - Wood burning loam bread oven - Build oven dome

Bread recipes

Franks farmer bread with sour dough

Ingredients (1 bread 1000 grams):
3 ¼ cups (350 g) rye flour
1 cup 3 oz (150 g) wheat flour
4 oz (100 g) sour dough
1 ¾ cups (375 ml) water lukewarm
½ cube (20 grams) fresh yeast
1 ½ tsp salt
1 tsp barley malt or spice as desired

Place flour and sour dough in a bowl. Dissolve the yeast in lukewarm water and add the flour. Partially mix salt and barley malt with a dough mixer or food processor for 5 min to knead the dough to a supple consistency. Leave covered with a damp cloth in a warm place for two hours. Thoroughly knead by hand on a floured surface once again. Place dough in a bowl and cover with a damp cloth. Leave covered in a warm place for another 2 hours. The volume of dough should now be clearly more than when first left to rise. Use a floured slide gate (peel) to place the dough in the oven. Bake at approximately 220°C (430 F) starting temperature and finish in one hour as the heat slowly fades.

Franks root bread
Ingredients (2 loaves):
1 cup 5 oz (200g) dark wheat flour
2 cups 3 oz (300g) plain wheat flour
1 cup 2 oz (300ml) cold water
¼ cube (10 grams) yeast
3 tsp barley malt
1 ½ tsp salt

Dissolve yeast in the water and mix in a bowl with the flour, barley malt, and salt. Knead well for 5 min. in a dough mixer. Place in a bowl and cover with a damp cloth. Let stand in the refrigerator for 12 to 16 hours. Carefully transfer the dough to a floured surface. Divide in two equal halves with a knife. Do not further knead the dough but give each oblong shaped piece two twists. Immediately place in the oven and bake for 30 min. at approximately 220°C (430F).

Ciabatta (Italian white bread)

4 cups (500 g) plain wheat flour
1 cube (42 g) yeast
1 ½ tsp salt
1 tbsp olive oil
1 cup (250 ml) water

Place the flour, yeast, salt and olive oil into a dish and mix it with the dough mixer. Slowly add the water and knead for 3 minutes until a supple dough develops that will separate from the edge of the dish. Place in a bowl and cover with a damp cloth. Let stand in a warm place at 25°C (77F) for 2 to 3 hours. Carefully transfer the dough to a floured surface. Divide in two equal halves with a knife. Do not further knead the bread. With floured hands form an oblong loaf and place on a baking sheet laid out with baking paper. Be careful to touch only the sides of the loaves to perform some final shaping. Cover once again with a damp cloth and let sit for 30 min. Bake for 30 min. at 220°C (430F).

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© 2012 by Frank Noetzold
The Perfect Italian Pizza
Just a quick note to say that I just finished reading your book about building baking oven. I am 65 and about to retire. I have always wanted to have an outdoor baking oven. Thank you for an excellent book. Sincerely, Lucius M., Pilot Hill, (California USA)
I finished my pizza oven and want to thank you. Used with great success numerous times. Once again thank you.
Raymond L. from Victoria (Australia)
I have received the data and iy looks great, Thank You
Anna N. from Saylorsburg (USA)
The construction manual is in pdf format, very detailed, and easy to follow
Wolf N. from Boonooroo (Australia)
will send photos but could take a while, very happy to receive,thanks!
Michaela D. from Charters Towers (Australia)
Compliments on your cook book, which I received and browsed through. Thank you! Anna C. from Los Angeles (USA)
Your book is very good: a great help. I have not seen anything like it in
Barnes and Noble. Congratulations!
Kevin H. from Georgetown (USA)
Very professional product and service.
Mark St. from Corsham (UK)
Thanks very informative and well designed manual..wish us luck!
Brian G. from Dubbo (Australia)
Super fast delivery. Item is great - exactly what I needed! Thank you!!!
Amanda B. from Sydney (Australia)
excellent cant wait to build it, great details
Sandra S. from Nottingham (UK)
THANK YOU...Look forward to making our pizza oven.
Manuela Sch. from Fairview Park (Australia)
Very Fast Delivery! Very happy with the item - Can't wait to use it!
Rachel D. from Langwarrin (Australia)
Brilliant cd will be very helpful thankyou
Philip St. from Culcairn (Australia)
Fantastic manual and here super fast - Cant wait to start thanks!
Isaacs L. from BURGESS HILL (UK)